High Quality Cutting Boards Pay-Off In The Long Run

The Benefits Of Quality Cutting Boards

If you bring home a poorly made cutting board because it was low on price then you may find yourself back in the market looking for a new one sooner than later. However, if you add a quality cutting board made with superb woods at a reasonable price point that dips into the high-end range, then you will save yourself replacements down the line.

Our quality cutting boards are popular items in our store.

There are two options. The first is the Maple Butcher Block with walnut end grain inlays.

The second is the Walnut Butcher Block with maple inlays.

These boards are thick. They’re made to take years of your knife work in the kitchen. They have rounded edges making it easy to handle and carry. The blocks are also beautiful and unique. The items are functional, but also make a statement in any kitchen.

More and likely you often find yourself selecting quality over low price and cutting boards are most definitely no area where you should abandon such mindset. It should come as no surprise to you that not all cutting boards are made equal. Cutting boards come in all sorts of various grades and styles. End grain and edge grain boards are some of the most popular in the cutting board market.

End Grain vs. Edge Grain Cutting Boards

End grain boards allow knives to easily slice right down to the cutting board and leave very few indentions, while edge grain cutting boards are often more water resistant.

The image at the top of the article is an example of an end grain cutting board. It’s a board from our collection. It’s ideal for most professional chefs because it’s beautiful and durable.

The difference between end and edge grain is how the wood is cut and exposed to create the board.

Cutting across the growth rings creates an end grain surface while exposing the opposite, long side of the wood creates edge grain.

Wear and tear and resistance to water and other environmental elements are all points to consider when comparison-shopping for fine quality cutting boards. Lower-end or discount boards will quickly respond unfavorably to varying uses. Particularly when they are exposed to various foods, oils, extreme temperatures, water, and cooking utensils.

Even when one is dedicated to treating a lower-end cutting board with the proper care such as coating it with mineral oil before first time and after heavy use or does not submerge the board into water, the board is still likely to breaking down more quickly than a high-end board.

This is primarily because of the quality of woods used to make lower-end or discount boards. Higher-end and top of the line boards are produced using superior woods that withstand use and elements. Boards that are constructed with woods such as walnut, maple, and teak are your safest bets for quality. Boards made with those woods are also at the top-tier of price points.

The luxury in that however, is that those woods are very well suited for withstanding all grades of utensils, harsh temperatures, and are also often water resistant.

Your lower-priced boards can even sometimes leave splintering, weathering or stripping marks. The possibilities for cross contamination while cooking and even food poisoning becomes a real threat when this is the case. Could you imagine discovering any remnants of wood from your cutting board while prepping a meal or even worse, in your cooked meal?

To avoid such a possible unfortunate event, you would be served best to hold steadfast to your usual mentality on quality over price.